Directions:
- Whisk together the eggs and sugar until light and fluffy.
- Place the bowl over a pan with about 1cm of simmering water. Do not let the bowl touch the water. Whisk continuously for ten minutes, until the eggs have cooked through and you're left with a thick, custard-like mixture.
- Allow to cool (I place the bowl into a sink of cold water to speed this up), then place in the fridge.
- Meanwhile, whisk the double cream in a large bowl until it forms still peaks. Gently fold through the coconut milk, vanilla extract, coconut flakes and the cooled egg mixture.
- Pour into sealable plastic containers and freeze for 8 hours.
- Bring out of the freezer at least 15 minutes before serving to allow it to soften slightly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.43 Kcal (822 kJ) | ||
| Calories from fat | 114.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.71g | 20% | |
|---|---|---|---|
| Cholesterol | 62.8mg | 21% | |
| Sodium | 30.43mg | 1% | |
| Potassium | 135.67mg | 3% | |
| Total Carbs | 19.97g | 7% | |
| Sugars | 17.6g | 70% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 3.03g | 6% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 22.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 169.59 Kcal (710 kJ) | ||
| Calories from fat | 98.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.97g | 20% | |
|---|---|---|---|
| Cholesterol | 54.22mg | 21% | |
| Sodium | 26.27mg | 1% | |
| Potassium | 117.13mg | 3% | |
| Total Carbs | 17.24g | 7% | |
| Sugars | 15.19g | 70% | |
| Dietary Fiber | 0.77g | 4% | |
| Protein | 2.61g | 6% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 1mg | 7% | |
| Calcium | 19.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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